SUSHI ROLLS

SUSHI ROLLS

If you’ve probably stared at sushi rolls suspiciously at exotic lunch buffets or glossed over them at menus overseas because of their intimidating names, it’s time you came to terms with Japan’s best known food export that is on the verge of losing its "exotic" halo. Although sushi (meaning sour tasting) is seen as quintessentially Japanese, its origins can be traced to South East Asia. If you know the way to and around your kitchen and like to impress your group of buddies try your hand at sushi rolling. Just make sure you can locate the nearest Japanese or Asian gourmet store for the essential ingredients and props, and you’re good to go.

It helps to get some expert help the first time before and you can try the sessions at the Wasabi by Moritomo, Taj Mahal Hotel Delhi or at Hip Asia at the Vivanta by Taj Connemara, Chennai with their sushi expert chef Juancho Miday.There are different variants of sushi from the Inarizushi which is a pouch of fried tofu filled with sushi rice to the Narezushi a form of fermented sushi. But it is the cylindrical shaped Makizushi or the Norimaki (Nori roll) that is the most popular that we recommend you try at home:

What you need:

– A cool bandana: Purely for effect and to give you that exotic chef demeanour. – Makisu / Bamboo Mat: To roll your sushi. – Sushikiri: Knife to cut the rolls. How you use this prop can add to the drama. – Shari / Sushi rice: The essential ingredient that can combined with a variety of fillings and toppings (Boil sushi vinegar with salt and sugar, till is dissolvesand set aside. Wash sticky rice and soak overnight. Cook rice with water for 25 minutes, cool it and spread out and mix with vinegar. Use 300 ml sushi vinegar for 1 kg rice). – Nori sheets: Black seaweed wrappers on which you spread the shari and the filling. – Creativity: To play with fillings and ingredients. You can use the following two recipes as a starting point.

Recipe 1 – Yasai Moriawase Maki (assorted boiled vegetables rolled with vinegar rice) – Blanch an assortment of carrot, asparagus, baby corn (15 gm each) and dry them up – Cut 15 gms of cucumber and 15 gms of pickled radish length wise – Spread the vinegar rice on the rough side of the Nori sheet – Turn it upside down and arrange the stuffing – Roll the sushi inside out with the help of a sushi mat – Spread 15 gms of Sesame seeds and 5 gms of tempura crunch and roll the sushi – Cut into bite sizes (6 or 8) for each roll and serve – Pair it with pickled ginger (10gm) or wasabi (10gm) in soy sauce (50ml)

Recipe 2 – Karai Maguro Maki (Tuna marinated with spicy mayonnaise and rolled with vinegar rice) – Cut 100 gms of fresh tuna fish into thin strips and put them into a bowl and mix with spicy mayo sauce (25ml) and tempura crunch (5gm). – Spread 120 gm of Sushi rice on the rough side of the Norisheet. – Arrange the stuffing that includes 20 gm of cucumber, 3 gm of sesame seeds, on top of rice. – Roll the sushi outside inside with the sushi mat. – Cut into bite sizes and serve. – Pair it with pickled ginger (10gm) or wasabi (10gm) in soy sauce (50ml).